Lemon Chicken Marsala - cooking recipe

Ingredients

4 chicken breasts, boned and skinned
flour
3 Tbsp. oil
3 Tbsp. butter
6 cloves garlic
1 lb. mushrooms, sliced
1/3 c. sweet Marsala
1 (10 1/2 oz.) can chicken broth
2 lemons
1 Tbsp. cornstarch
2 Tbsp. water
1 tsp. each: basil and oregano
salt and pepper to taste
2 Tbsp. minced parsley

Preparation

Cut chicken into strips; coat with flour.
Heat oil and butter in large skillet.
Saute chicken quickly and remove from skillet. Saute mushrooms.
Add Marsala and cook 2 minutes.
Add chicken broth and juice of 1 lemon, slowly.
Mix cornstarch with water and stir in.
Add basil, oregano, salt and pepper.
Cook 5 minutes; return chicken to sauce.
Slice remaining lemon into 8 rounds; place on chicken.
Sprinkle with parsley and cook on low heat for 10 minutes.
Serve with noodles.
Serves 4 to 6.